Neekta's Noon Nokhodchi: Gluten-Free & Dairy-Free Persian Nowruz Chickpea Cookies
Hey there, lovely souls! It's Neekta from Baking with Neekta, and today I'm over the moon to share one of my all-time favorite treats with you – Neekta's Noon Nokhodchi Gluten-Free Dairy-Free for Nowruz! These delightful Persian chickpea cookies are not just a treat for the taste buds but also a warm hug for those with food sensitivities like myself. They're gluten-free, dairy-free, and nut-free, making them a perfect indulgence for everyone to enjoy.
So, gather 'round your kitchen and let's dive into the magic of making these scrumptious cookies.
Ingredients:
½ cup non-virgin coconut oil
¾ cup powdered sugar
1 tsp cardamom
½ Tbsp rosewater
1 ¾ cup Persian chickpea flour (roasted and sifted)
Slivered pistachios for decoration
Instructions:
In a medium bowl, whip together your coconut oil and powdered sugar until they're fluffy.
Add in the aromatic ground cardamom and a splash of rosewater. Keep whipping until everything is beautifully combined. Don't forget to give your bowl a loving scrape down to make sure no bit of goodness is left behind!
Now, it's time to introduce our star ingredient – the Persian chickpea flour. Add it in and mix until the dough becomes crumbly yet fully combined.
Next up, we're going to give our dough some tender loving care. On a clean surface dusted with chickpea flour, knead the dough for about 15 minutes. Trust me, you'll witness a magical transformation – from crumbly and dry to soft and doughy. It's like watching a caterpillar turn into a butterfly!
Tuck your dough baby into a bowl and cover it with a cozy kitchen towel. Let it rest at room temperature for 2 hours. Time for a little siesta!
After the dough has had its beauty sleep, preheat your oven to 300 degrees Fahrenheit and line your cookie sheet with a silicone mat.
Roll out your dough on a chickpea-floured surface to a thickness of about ½ to ¾ of an inch. (Smooth out any cracks with some rubbing)! Then, with a mini flower-shaped cookie cutter, cut out adorable little cookies and place them on the tray.
Top each cookie with a slivered pistachio – because who doesn't love a little extra crunch and flair?
Pop your tray into the oven and let these beauties bake for 15 minutes, filling your home with the most irresistible aroma.
And there you have it, my friends! Your Noon Nokhodchi is ready to be devoured. Serve them up, share them with loved ones, and spread the joy of tasty treats that are made with love and consideration for food sensitivities.
Happy Nowruz, happy baking, and most importantly, happy indulging in these delightful Persian chickpea cookies! Don't forget to check out the video tutorial on my YouTube channel, Baking with Neekta, for a visual guide to this recipe.
Until next time, keep spreading sweetness and love through your kitchen adventures!
With love and chickpea magic, Neekta 🌸
Comments